Sherry, cream and crab sauce
20 mins
4
A delightful sauce to serve with Roast monkfish, chicken, steak and lamb.
- To make the sauce:
- Heat the butter in a small frying pan and when it is very hot, pour in the sherry - stand back ,it may flame at this stage!,
- Reduce until the sauce thickens.
- Add the Worcestershire sauce and black pepper ,pour in the double cream and mix well together and reduce again.
- Now stir in the brown crabmeat - it should now be thick and creamy.
- Pour into a jug ready to reheat.
Author The Cornish Fishmonger
Details:
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Author: The Cornish Fishmonger
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Prep time:
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Cook time:
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Total time:
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Serves: 4
Ingredients:
- 50g butter
- 275ml dry sherry
- 220ml double cream
- 2-3 tablespoons of Worcestershire sauce
- Dash of black pepper
- 250g brown crabmeat